Process for manufacturing filled sticks and other articles of confectionery wholly or partially covered with chocolate.



J. ROUSSEAU.

PROCESS FOR MANUFACTURING FILLED STICKS AND OTHER ARTICLES 0FCONFECTIONERY WHOLLY on PARTIALLY COVERED WITH CHOCOLATE.

APPLICATION FILED AUGXZZ, I912- Patented June 29, 1915.

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'PRUC E SS' FOR,MA1\TUFAGTURING FILLED STICKS AND'OTHER ARTICLES 0]? CONFEC- A TIONERY WHOLLY OR PARTIALLY GQVERED WITH CHOCOLATE.

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TO'oZZ whom it may concern:

Be it known that I, J ULES RoUssEAU, citizen of the French Republic,residing at Sedan, in the Department of the Ardennes, France, haveinvented a new Process for Manufacturing Filled Sticks and Other Archocolate known as covering It is known that up to the present, thefilled sticks, and other articles of confectionery of a like kind, withwhich the present invention is concerned, have been made by the useof aspecial chocolate, rendered almost liquid at the molding temperature, bymeans of the addition of a strong preparation of cocoa-butter, or othersuitable-ingredient, which chocolate has been termed coating or coveringchocolate.

In principle the process forming the subject matter of the presentinvention consists in covering the confection fillings with two stripsof chocolate, the thickness of which can be regulated as desired, andwhich may be obtained by any suitable 'means, as for example, bycompressing the chocolate, at the molding temperature, in anappropriateapparatus, from which it passes out, through orifices adjustable atwill, in the form of strips or ribbons of variable thicknesses. Stripsor ribbons having a thicknessof no more than one millimeter can thus bereadily obtained. This compression may be effected either in a verticalcylinder, or by an endless screw working in an appropriate vessel, or incrushlng or rolllng machines of any type. And in order that theinvention may be readily understood, I will now describe the same fullywith reference to the accompanying drawings, which show by way of example asuitable apparatus, and in which I Figure 1 is a diagrammaticalView, partly in section, showing an apparatus wher y the process inquestion can be carried out. Figs.

2, 3, 4 and 5,'are views showing the different phases in the manufactureof the product.

The molds, placed on an endless traveling Specification of LettersPatent. Patgnted June 29, 1915, Application filed August 22, 1912.eria1No. 716,419.

apron or conveyer 1, are brought successively under each of the orifices2 and 3 of the cylinders 4 and 5. These cylinders are provided, in theexample chosen, with a double jacket 6, through the space between whichand the cylinder an appropriate heating fluid can be circulated; andwithin each of the said cylinders is mounted a worm or screw 11, whichacts to compress the chocolate and to force it out, through theadjustable orifices 2 and 3, in the form of strips or ribbons of anydesired thickness. 'On pass ing under the cylinder 1, the first strip orribbon of chocolate assumes the configuration of the bottom of the moldm, thus producing a kind of gofi'ered tablet 1 1, corresponding in shapeto the form of the mold (Fig. 2). One or more operatives, or work girls,located between thetwo cylinders 4: and 5, in front of the endlesstraveling apron or conveyer 1, place the creams, or fillings of anyother kind of confection 17, prepared beforehand, into the molds whichare moved or fed along in front of them (Fig. 8). On .passing under thecylinder 5, the molds thus prepared are covered by a second strip orribbon of chocolate 18, (Fig. if) After any superfluous chocolate whichmay be on the this chocolate is removed by a scraper, simi lar to thatemployed in the crushers, and it may then be used again in themanufacture, so that there is thus practically. no loss.

molds has been scraped off by hand, or

- It will be understood that an apparatus I capable of giving theresults above indicated may be constructed with other arrangementsfiofparts, and of variable dimensionsv and proportions, while, at the sametime, preserving the industrial application of the process forming thesubject of the present invention, and that the drawings accompanying thepresent description must be considered as showing merely, by way ofexample, one formof apparatus of this kind. Nevertheless, thearrangement which is here shown with the vertical cylinders 1 and 5presents, among others, the fol- 7 usual or well known means can beemployed for this purpose, such as hot water circulation, ordinaryheaters, or electricity.

A machine of small dimensions worked, if needed, by hand, and having asingle cylinder under which the mold is caused to pass twice, may beconstructed, which would obviously give the same result as a machinewith 2 cylinders, but with a less output.

An apparatus adapted for a large output may also be constructed withtwo, or even more, orifices, juxtaposed at the outlet of each cylinder,so as to becapable of charging several molds together at each passage orjourney.

, The ajutage or nozzle may be made in any manner, provided it allows ofthe regulation of the passing out of the strip or ribbon of chocolate,and I hereby reserve to myself the right to employ any form of ajutageor nozzle giving the above specified result, and capable of beingconstructed in any manner appropriate for this purpose. The width of thestrip or ribbon may be regulated by two metal slide-pieces which may bemoved, or adjusted, by means of'a screw, and placed in front of, and incom bination with, a fixed ajutage or nozzle, so

as to enable an orifice to be left free of .a width corresponding tothat of the desired strip or ribbon. For instance, the thickness of thestrip or ribbon can be regulated by means of a movable metal slide-piecec, which can be displaced for adjustment by means of a screw 03, inrelation to the larger dimensions of the orifice of the fixed ajutage ornozzle a, so as to reduce, as desired, the width of this latter, up toan ultimate position of complete closure of its lower extremity I).

In the above description it has been assumed, for the sake ofsimplification, that the previously prepared fillings are de posited byhand, by one or more operatives, or work girls, into the molds moving ortraveling in front of them during their passage between the cylinders 4and 5. It is obvious, however, that these operatives, or work girls, canbe replaced by a mechanical device effecting the same operation,without,

, apparatus.

in any way, departing from the process forming the subject of thepresent invention. This mechanical device may take the form of adistributer depositing, in the molds, the fillings prepared beforehandcreams run into starch for exampleor,

again, the formof a device depositing be tween the chocolate strips orribbons, a certain quantity of plastic alimentary material, chocolatepralin, for example, or baked sugar, placed in a mass in thedistributing A machine can even be con structed in this manner withoutany difliculty in which, between the two extreme ajutages afforded bythe outer part of the articles of confectionery manufactured, there isarranged a combination of hand or mechanical distribution giving asuperposition, or a juxtaposition, of various materials, and in this wayenabling filled tablets, the confections in which may be as complcx asdesired, to be obtained.

The process forming the object of the present invention applies to themanufacture of cream confectionery articles molded in chocolate. c

Heretofore, confectionery articles filled with cream were obtained byrunning the baked sugar (cream) either into starch, or into appropriatemolds replacing this substance, then allowing the sugar to solidify soas to take the desired form, and then molding or coating the fillings,thus prepared, into the chocolate.

The present process enables the cream to be run directly into thechocolate with which it is to be covered, this running in operationbeing effe'cted'by hand, or mechanically.

For carrying out this process the mode. of operation above described canbe utilized which consists in depositing in the molds two chocolatestrips or ribbons between which the creams, prepared beforehand, areplaced, as above stated, and by subjecting the whole to a shaking orvibratory action to impart to the article of confectionery its finalform. The process may, however, be practically carried out by any othermeans which would allow of the mold being furnished with a thin layer ofchocolate, and this otherwise than by the deposit of the chocolate stripin the above indicatedmanner. In fact, a machine can be employed, inwhich, after the molds have been filled with chocolate, the necessaryquantity is removed so as to admit of the direct running in of thecream, according to the process in ques-. tion.

According to this process the sugar, baked to the requisite degree, iscaused to flow directly into the molds m, prepared as indicated in Fig.2, of the annexed drawings, and which sugar, by itself, then assumes atonce the desired form, this action being aided, if necessary, by thesubsequent applicaof the sugar may vary widely, and there can therefore'be employed various modified arrangements for the running in operation,without departing, however, from the process forming the subject of thepresent invention, that is to say, the running in of the sugar into thechocolate in every case.

Creams, under certain conditions of baking, temperature, of proportionof glucose,

&c;, may be sufliciently liquid to be run by gravity. In other cases, onthe contrary, it may be necessary to compress the sugar so as to causeit to be fed or run in through an appropriate ajutage or nozzle. For themanufacture of a like article, it is, moreover, easy to find variousmechanical devices enabling the baked sugar to be run into thechocolate, and to introduce into the molds the desired quantity ofcream. On the other hand, however, the various kinds of articles ofconfectionery which can be manufactured, being unlimited, it resultsfrom the preceding, that the system of distribution of the sugar may begreatly varied, in the different applications of the improved processforming the subject. of the present in vention. The case most generallymet with, would be that in which the sugar, not being sufiicientlyliquid to run by gravity, it would become necessary to compress it, forinstance by a worm or endless screw, so as to cause it to be ejected orfed from the distributing apparatus.

Claims:

1. A process consisting in squirting horizontally a layer of hardchocolate; supporting said layer at separate parts, whereby the layerwill sag therebetween; depositing masses of filling at-the saggingportion; depositing another layer oyer said fill ng and first namedlayer; and joggling sald layer while still supported at said parts.

2. A process consisting in squirting a continuous layer of hardchocolate across a plurality of molds; depositing placing masses on saidfilling over the intra-margina portion of the mold; squirting anotherlayer of hardchocolate over said filling and first named layer; and joggling the molds for di the above mentioned strips when being i,

squirted; placing upon the first strip thus laid at the bottom of themolds the previously prepared filling which is to fill the article inquestion; making the thus far filled molds pass under squirted strips ofhard chocolate, the thickness of which is regulated at will, in order tocover the filling with a second layer of chocolate and finallysubjecting the molds containing the chocolate covered filling to a moreorless energetic joggling which completes the operation by dividing thechocolate strips in accordance with the divisions of the molds.

4. A method of manufacture of filled sticks and other articles ofconfectionery wholly or partly covered with chocolate, which methodallows of the use of ordinary hard chocolate instead of the specialchocolate called covering chocolate, said method consisting in squirtingthe hard chocolate in strips of chocolate of a thick ness regulatable atwill; passing a corresponding number of rows of molds intended to shapethe desired products under these strips while being squirted; runningdirectly into the molds, upon the first strip of chocolate thus laid atthe bottom thereof the baked sugar fillings without running the samefirst through starch; passing the thus far filled molds under strips ofhard chocolate while being squirted, of a thickness reg-.

ulatable at will, in order to cover the fillings with a second strip ofchocolate, and finally subjecting the molds containing the chocolatecovered fillings to a more or less energetic joggling which completesthe operation by dividing the chocolate strips in accordance with theribs of the mold.

In testimony whereof I have signed my name to this specification in thepresence of two subscribing witnesses.

ANDRE BORDILLON, JULES Farn'r'rn.

